Big Caesar Salad
Big Caesar Salad
Enjoy this quick and easy appetizer recipe from Gordon Ramsay's Ultimate Home Cooking.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
Ingredients
  • 200 grams day-old White rustic-style Bread or Sourdough
  • Olive oil
  • 50 grams Parmesan cheese
  • 2 Romaine lettuce or 4 Baby gem lettuce, washed, dried, halved and sliced
  • 2 skinless, boneless Chicken breasts, butterflied
  • Sea salt and freshly ground Black pepper
  • For the dressing:
  • 2 free-range Egg yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Red wine or Sherry vinegar
  • Olive oil
  • 50 grams tin best-quality Anchovies in olive oil
  • 75 grams Parmesan cheese, grated
  • Juice of 1 Lemon, or to taste
Method
  1. Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine
  2. Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate
  3. To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water
  4. Put the lettuce into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan
  5. Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot griddle for 3–4 minutes on either side, until nicely striped and cooked through. Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.
  6. Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over

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